Pumpkin Chiffon Pie

A whipped-cream-based spiced filling creates a lighter-tasting version of traditional pumpkin pie; the gingersnap crust adds more kick than classic crusts. "This is a fantastic recipe," writes one of our website reviewers. "You get the wonderful pumpkin in a light chiffon pie! A holiday must!"

Caramel Heavenlies

Graham crackers form the base for this bar cookie with layers of marshmallows, brown sugar, almonds and coconut. "I've made these cookies each Christmas since 1984," says Georgine Simmonds of Genesee, Michigan. "They're one of my family's favorites."

Old-Fashioned Buttermilk Coconut Pie

Sunny Broccoli Salad

A Cleveland reader makes this potluck salad the day ahead and refrigerates the dressing and vegetables separately. When it's time to serve it, she tosses everything together. Bacon, sunflower kernels and raisins make a crunchy and flavorful side dish.

Butternut Squash Bake

This creamy squash casserole calls for mascarpone—a mild, soft, butterlike cheese—as well as Parmesan. You can substitute softened cream cheese for the mascarpone if you prefer. Time-saver: Look for precut squash in your supermarket. (You can also bake the squash in your oven first to make it easier to peel and cut.)

Holiday Cranberry-Orange Slices

This slice-and-bake cookie recipe brings several favorite holiday flavors to the cookie tray. Beverly Olson of Marshfield, Wisconsin, added cranberries and orange peel to her butter cookies along with pecans. Finely chop these additions so they won't get in the way when you slice the dough.

Cranberry-Orange Cheesecake

This dazzler from Big Cedar Lodge in Ridgedale, Missouri, tastes as good as it looks. The dark chocolate cookie crust and ruby red berries add dramatic flair to the orange-flavor filling. Because the cake keeps well for two days, this is a great make-ahead dessert.

Chili Pecans

A coating of spicy and sweet turns toasted pecans into a great party snack. Make these ahead of time—just store in an airtight container at room temperature for up to 2 weeks or freeze for up to 1 month.